| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Digest, Nov., Thanksgivin, Fatfree |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Pumpkin flesh, peeled and |
|
|
Cubed |
| 4 |
|
Shallots, chopped |
| 5 |
c |
Chicken-like or veggie |
|
|
Stock |
| 2 |
c |
Arborio rice (Japanese rice |
|
|
Also works) |
| 1/2 |
ts |
Powdered saffron (optional) |
| 1 |
c |
Dry white wine (sub. water |
|
|
Or stock) |
| 1 |
tb |
Fresh sage |
|
x |
Salt & freshly ground black |
|
|
Pepper |
INSTRUCTIONS
Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is
baking, saute shallots in a little white wine, water or stock. In a
seperate pan, bring the stock to a boil, then reduce heat to simmer. Puree
pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over
moderate heat stirring frequently. Add wine and saffron and cook, stirring
constantly until all the lquid has been absorbed. Add the pumpkin and 1 c
stock stirring constantly. After that is absorbed, add the stock 1/2 cup at
a time stirring constantly until absorbed until the rice is cooked (about
15-20 min). If you run out of stock add hot water. The risotto should be
thick and creamy in consistensy and just a little runny. When done remove
from heat, add the sage, salt and pepper to taste. If you want to add 1/4 c
grated parmesan it would add 1 gram fat/ serving.
adapted this from New York Magazine (10/31/94).
Serve with white wine and crusty Italian bread.
Cheri
Posted by MAYFLIES@aol.com to the Fatfree Dig. Vol.12 Issue 10 Nov. 11,
1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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